The newly opened Seed is one restaurant where vegans and vegetarians will feel right at home, and they'll be at the NOLA Veggie Fest this weekend, where you can load up on greens. Seed's Executive Chef Ed Rhinehart and restaurant spokesperson, Leah Duncan join the Eyewitness Morning News with a special recipe just for vegans.
The NOLA Veggie Fest kicks off Saturday at the New Orleans Healing Center on St. Claude Avenue. Saturday's events run from 11 a.m. to 6 p.m., and then Sunday it all starts at noon and ends at 6 p.m. Moms get in for free since it's Mother's Day, otherwise tickets cost $10. All proceeds support the Humane Society of Louisiana.
Roasted Carrot and Avocado Salad
- 1 bunch tri-color carrots (peeled)
- ¼ cup brown sugar
- 4 dill sprigs
- 1 tablespoon coconut butter (any butter will do; we make our own)
- Salt and pepper to taste
Coat carrots, seal and marinate (we vacuum seal and marinate overnight)
- 2 cups root beer (we use Oogave Root Beer)
- 1 cup golden balsamic
- 1 cup agave syrup
Mix ingredients in sauce pan simmer until the liquid is the consistency of the agave.
- Approximately 2 cups spinach
- 1 teaspoon coconut butter
- ½ avocado
- Hemp, pumpkin and black sesame seeds
Add a teaspoon of butter and three carrots cut at angles to a sauté pan. Roll in pan until hot with parts charged. Add 1oz ladle of dressing, roll pan Mix spinach, salt, pepper and olive oil to taste and plate. Top spinach with carrots. Fan cut the half avocado and place on top of carrots. Drizzle salad and plate with dressing. Top salad with sprouts, hemp, pumpkin and black sesame seeds.